[Only 10 minutes] Fluffy and hot egg ankake udon. Soak in a cold day with ginger...A cup of relief.

Recommended for cold days! Ginger scented fluffy egg ankake udon. Ginger uses two types of shredded and grated to enhance the flavor! It is also a point that the fluffy feeling is determined by how to add the beaten egg. It's simple, but if you keep the tips, it will be exceptionally delicious. Have a cup that warms your body and heart.

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< 🍳 cost ⇒ about 300 yen >

< ⏰ cooking time ⇒ about 10 minutes >

[Materials]

(for 2 people)

Udon 2 balls

2 eggs

10 g ginger

3 green onions

Kizaminori as appropriate

Chili pepper as appropriate

Appropriate amount of water-soluble potato starch

600 ml of water

Chicken soup tablespoon 1

2 tablespoons of soy sauce

Vinegar tablespoon 1

1 pinch of salt

Sugar 1 tsp

[How to make]

① Shred 10g of ginger in half and chop the green onion into small pieces

② Put 600ml of water and seasonings (chicken stock, soy sauce, vinegar, salt, sugar) in a pot and heat over medium heat.

③ When it boils, reduce the heat to low and add shredded ginger and grated ginger.

④ Add water-soluble kataguri powder little by little over low heat to thicken

⑤ Pour the beaten egg in a circular motion, wait until it hardens, then gently mix

⑥ Serve the boiled udon in a bowl, sprinkle with bean paste and top with green onion and chopped seaweed

[Point]

✔ two kinds of ginger: half shredded (texture and accent), half grated (flavor) to enhance the presence of ginger

✔ Thicken slowly over low heat: Add water-soluble potato starch little by little over low heat to prevent lumps and smooth thickening

✔ Secret of fluffy egg: Do not mix immediately after adding beaten egg, mix gently after it hardens to some extent to leave the egg shape

# udon _ recipe # ginger The egg # cooking # recipe